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15 episodes with foodborne illness
7 episodes with foodborne illness
3 episodes with foodborne illness
3 episodes with foodborne illness
3 episodes with foodborne illness
2 episodes with foodborne illness
2 episodes with foodborne illness
2 episodes with foodborne illness
2 episodes with foodborne illness
Strategies for Sticking to Therapeutic Diets: Nutritionist Leyla Muedin shares strategies for sticking to therapeutic diets. Leyla discusses the challenges and excitement of starting a new diet and offers practical advice on how to stay on plan. She covers essential preparation steps, including organizing your kitchen, planning meals, and making smart food choices. Leyla also provides tips for traveling while maintaining a therapeutic diet, highlighting the importance of planning ahead and making mindful decisions.
Decoding the GurusGeorge Stroumboulopoulos - WikipediaDecoding Academia 32: Do Babies REALLY like good guys? - Decoding the GurusDon Schaffner
In this episode of Don't Eat Poop!, our hosts Matt and Francine are joined by Kim Carlton, the Retail Food Program Manager at the Minnesota Department of Agriculture, straight from the 2024 FDA Retail Food Seminar & IEHA Annual Education Conference.As you probably know by now, with federalism in the US, the federal government, the states, the counties, and the municipalities all have their own way of doing things when it comes to food safety. Today, Kim explains how the state of Minnesota keeps their citizens safe from foodborne illnesses.She also shares some of her best and most unbelievable stories from the time she was an environmental health inspector.In this episode:
In this episode, Dr. Jessica Steier and Dr. Sarah Scheinman are joined by Katharine Lotspeich and Valene Cauhorn from the Millennial Ag Podcast to explore the complex topic of raw milk. The scientists examine the historical context of milk and pasteurization, delving into the scientific principles behind milk safety, public health concerns, and nutritional misconceptions. They discuss the critical role of pasteurization in protecting public health, while also exploring personal experiences and perspectives on raw milk consumption, offering listeners a comprehensive overview of this controversial subject. All our sources from this episode are available at: https://www.unbiasedscipod.com/episodes/ (00:00) Intro Music (00:20) Introduction to Raw Milk and Its Controversies (03:23) Historical Context of Milk and Pasteurization (06:15) Personal Experiences with Raw Milk (09:14) The Science Behind Pasteurization (12:16) Public Health Perspectives on Milk Safety (15:18) Louis Pasteur and His Impact on Dairy (18:31) Practical Considerations of Pasteurization (24:54) The Truth About Pasteurization (27:18) Understanding the Costs of Food Processing (30:04) The Risks of Raw Milk Consumption (31:37) Navigating Raw Milk Regulations (34:40) Nutritional Myths Surrounding Milk (38:34) The Dangers of Raw Milk and Foodborne Illness (40:36) Avian Influenza and Its Impact on Dairy (45:38) Final Thoughts: The Importance of Pasteurization in Public Health Interested in advertising with us? Please reach out to advertising@airwavemedia.com, with “Unbiased Science” in the subject line. PLEASE NOTE: The discussion and information provided in this podcast are for general educational, scientific, and informational purposes only and are not intended as, and should not be treated as, medical or other professional advice for any particular individual or individuals. Every person and medical issue is different, and diagnosis and treatment requires consideration of specific facts often unique to the individual. As such, the information contained in this podcast should not be used as a substitute for consultation with and/or treatment by a doctor or other medical professional. If you are experiencing any medical issue or have any medical concern, you should consult with a doctor or other medical professional. Further, due to the inherent limitations of a podcast such as this as well as ongoing scientific developments, we do not guarantee the completeness or accuracy of the information or analysis provided in this podcast, although, of course we always endeavor to provide comprehensive information and analysis. In no event may Unbiased Science or any of the participants in this podcast be held liable to the listener or anyone else for any decision allegedly made or action allegedly taken or not taken allegedly in reliance on the discussion or information in this podcast or for any damages allegedly resulting from such reliance. The information provided herein do not represent the views of our employers. Learn more about your ad choices. Visit megaphone.fm/adchoices
In this episode, recorded in late December 2024, Michael and Diana talk with Dr. Darin Detweiler, a prominent food safety academic, advisor, advocate, and author. Dr. Detwiler has significantly influenced food safety policies through roles with the USDA, FDA, and others. He is a Professor at Northeastern University, an adjunct professor of food law at Michigan State University, and Founder and CEO of Detwiler Consulting Group. His career, spanning over 30 years, is highlighted in the Emmy Award-winning 2023 Netflix documentary "Poisoned: The Dirty Truth about Your Food." In addition to traveling around the world as a keynote speaker, Dr. Detwiler's work and insights appear regularly in various publications, news outlets, and podcasts, as well as his books: “Food Safety: Past, Present, and Predictions” and “Building the Future of Food Safety Technology: Blockchain and Beyond.” Notably, he is the recipient of the International Association for Food Protection's 2022 Control of Foodborne Illness Award as well as their 2018 Distinguished Service Award for dedicated and exceptional contributions to the reduction of risks of foodborne illness. Here, Dr. Detwiler discusses the recent spate of foodborne illness outbreaks, and he looks to the past to predict, and make recommendations for, the future. You can find more information on Dr. Detwiler here. You can read about the documentary Poisoned: The Dirty Truth About Your Food here. Michael T. Roberts is the Executive Director of the Resnick Center for Food Law & Policy at UCLA Law. Diana Winters is the Deputy Director of the Resnick Center for Food Law & Policy at UCLA Law.
Everything Everywhere All at Once - WikipediaCode-switching - WikipediaTIL Canadians say “Pencil Crayons” instead of “Colored Pencils” like Americans : r/todayilearnedList of North Carolina hurricanes - WikipediaFood Safety Talk 312: 37 Things Are Not Going To Happen On Thursday — Food Safety TalkAbout Kourosh | Kourosh DiniInstitute of Food Technologists (IFT) - Board Of Directors Nominations & ApplicationsHome - IAFNSInternational Food Information Councilflood.nc - North Carolina's Flood Information Center220/221 Volts Whatever it takes? - YouTubeGoogle News - Search, Asheville NCThey came to Asheville looking for a ‘climate haven.' Then came Hurricane Helene : NPRLive updates: Hurricane Milton's storms arrive in Florida | CNNHurricanes: Preparedness and Recovery | NC State ExtensionNicki Minaj - WikipediaViolent FemmesViolent Femmes - Blister in the Sun - YouTubeM. Ward - WikipediaM. WardShe & Him - Official SiteZooey Deschanel - WikipediaRoderick on the Line - Merlin MannSaxapahaw, NCSmall Entity Compliance Guide: Juice HACCP | FDAWhat You Need to Know About Juice Safety | FDAADFO Apple Cider Processing GuidelinesHealth departments warn consumers about apple cider safety this fall | Food Safety NewsTrust in Government Assurance of Food Safety Hits Record LowWilliam K. Hallman, Ph.D. – Department of Human EcologyFoodborne Illness Acquired in the United States—Major Pathogens - PMCHealthy People 2030 Framework - Healthy People 2030 | health.govPrevention of Foodborne Illness and Medical Product Adverse Events: A Healthy People 2020 Progress ReviewReduce infections caused by Listeria — Data - Healthy People 2030 | health.govReduce infections caused by Salmonella — Data - Healthy People 2030 | health.govReduce infections caused by Campylobacter — Data - Healthy People 2030 | health.govReduce infections caused by Shiga toxin-producing E. coli — Data - Healthy People 2030 | health.govAssociations between governor political affiliation and COVID-19 cases, deaths, and testing in the United States - PMC
A suspected foodborne illness outbreak has struck Tamaho Primary School in Katlehong, Gauteng, affecting 110 learners who consumed samp. 98 learners have been discharged, while 12 remain under medical care. Since February 2024, there have been 207 reported cases, resulting in 10 tragic deaths, mostly in Ekurhuleni, Johannesburg, Tshwane, and Sedibeng districts. In response to the growing crisis, the Gauteng Provincial Government convened an emergency Executive Council meeting yesterday to address the issue. Elvis Presslin spoke to Sizwe Pamla, Spokesperson for Gauteng Premier Panyaza Lesufi, to provide insight into the meeting's discussions and the government's plan to tackle this pressing concern
The No. 1 issue behind the spread of foodborne illnesses is food handling and handwashing practices, making up 89% of outbreaks, PathSpot CEO and cofounder Christine Schindler tells Bloomberg Intelligence. In this episode of the Choppin' It Up podcast, Schindler sits down with BI's senior restaurant and foodservice analyst Michael Halen to discuss what restaurant chains can do to protect their employees and customers. She also comments on the importance of tracking food temperatures throughout the supply chain and monitoring expiration dates, as well as the impact of food-safety issues on brands like McDonald's.See omnystudio.com/listener for privacy information.
Did you know there are probably millions of cases of foodborne illness every year in the U.S.? Join Food Sleuth Radio host and Registered Dietitian, Melinda Hemmelgarn, for her conversation with Don Schaffner, PhD, food microbiologist, Distinguished professor, and Extension Specialist at Rutgers University. Schaffner discusses Covid -19 and food's unlikely route of Covid exposure, handwashing specifics (time and water temp.), and specific foods he avoids and why. (part 2 of 2)Related Websites: https://www.riskyornot.co/ - Eating expired baby carrots: https://www.riskyornot.co/episodes/625-eating-expired-baby-carrots http://foodsafetytalk.com/
Matthew Moore is an Associate Professor at the University of Massachusetts, Department of Food Science who is recognized for his groundbreaking research on foodborne pathogens. In this episode, we'll tackle the risks of influenza H5N1 jumping to mammals and debunk misconceptions about foodborne illnesses, especially noroviruses. We'll also explore cutting-edge virus detection methods using magnetic liquids and nanopore technology, and discuss the impact of climate change on virus transmission. In this episode, you'll hear about:Viral vs. bacterial foodborne illnessesHow do noroviruses survive the journey through your body?The impact of climate change on foodborne viruses and mycotoxinsCutting-edge work in virus detection and concentrationWhy policy matters when it comes to controlling outbreaks… and why it's not just cruise ships affected by norovirusesJump to:(05:56) Viruses must withstand harsh conditions to infect.(08:14) Key Nnorovirus research: viral entry, replication, and ongoing breakthroughs.(12:56) Using bacteria to capture viruses cost-effectively.(14:04) Engineering E. Coli for norovirus detection and collaboration.(17:08) Fingerprint norovirus to identify outbreaks accurately.(23:50) Researching virus resistance to disinfectants and application.(25:20) Students advancing magnetic liquids for virus detection.(29:05) How climate change and mycotoxins affect food safety.(33:01) Current H5N1 risk to humans remains low.(36:00) The guest's favorite artist and song(38:34) Featured artist and song(39:13) This episode's MantraFeatured Artist and Song:Falling Flying by GRiZLinks mentioned in this episode:University of Massachusetts, Department of Food ScienceDr Matthew Moore's current researchOutstanding Young Scientist Award in honor of Samuel Cate PrescottCalculating Infinity by The Dillinger Escape Plan, music was chosen by Matthew MooreConnect with the showAQUALABZachary Cartwright, PhD
Can you imagine a team of detectives tirelessly working around the clock to solve mysteries that affect public health? On today's podcast we're shedding light on foodborne illness investigations in a guest podcast episode from Inspect and Protect, the Canadian Food Inspection Agency's podcast with hosts Michelle Strong and Greg Rogers. Today's expert panel of guests includes Tanis Kershaw and Courtney Smith from the Public Health Agency of Canada's Outbreak Management Division, Fred Jamieson, the Food Safety Recall Specialist in the Food Safety Investigation Recall Unit, and Angela Catford, Section Head of Health Risk Assessment at Health Canada. From identifying outbreaks to tracing contaminated foods, their work is essential in safeguarding our health. Stay with us as we explore how these experts collaborate during outbreaks, from initial detection to risk assessment and more. Guest Episode Inspect and Protect is the official podcast of the Canadian Food Inspection Agency with a focus on sharing stories about safe food, healthy animals and disease and pest-free plants. Bios:Greg Rogers Greg Rogers is the Communications Manager for the four Atlantic provinces at the Canadian Food Inspection Agency. He also co-hosts “Inspect and Protect”, the CFIA's official podcast all about food safety, plant and animal health. He is based in Moncton, New Brunswick. Michelle Strong Michelle Strong is Senior Communications Advisor for Animal Health Programs for the Canadian Food Inspection Agency. She is also co-host for “Inspect and Protect”, the CFIA's official podcast all about food safety, plant and animal health. She lives in Ottawa, Ontario. Tanis Kershaw Tanis Kershaw is an acting manager with the Outbreak Management Division at the Public Health Agency of Canada. Experienced Epidemiologist with a demonstrated history of working in local, provincial, federal and international levels of public health over the past 17 years. Skilled in outbreak detection and investigation, surveillance, data analysis and research. Courtney Smith Courtney Smith is a senior epidemiologist and works alongside the Outbreak Management Division at the Public Health Agency of Canada. Fred Jamieson Fred Jamison is the Food Safety Recall Specialist with the Office of Food Safety Recall in the Food Safety Investigation Recall Unit. Angela Catford Angela Catford is the Section Head of the Health Risk Assessment Section at Health Canada. Resources Subscribe to food recalls and alerts Find out where to report a food complaint or concern How we decide to recall a food product Investigating outbreaks of foodborne illnessConnect with us: Website, Facebook, Twitter, Instagram, Youtube , emailSign up for our newsletter
[music] From Washington State University Extension, this is Food Safety in a Minute. Did you know wastewater may provide early warning signs of foodborne disease? The National Wastewater Surveillance System was established in 2020 to monitor Covid. In a recently reported study led by Ed Dudley at Pennsylvania State University, disease-causing Salmonella was identified in wastewater and patients. According to the Centers for Disease Control and Prevention, Salmonella makes more than a million Americans sick each year leading to 26,000 hospitalizations. Though required, health care providers often do not report this foodborne illness making it difficult for public health authorities to identify community outbreaks. Using genome sequencing, researchers believe monitoring wastewater for pathogens could provide early warning for outbreaks, allow for quick tracebacks and food recalls, reducing foodborne illness. Thanks for listening. [music] Resources: Mulhollem, Jeff. Wastewater Monitoring Can Detect Foodborne Illness, Researchers Find (9/19/24). Research - Pennsylvania State University, Pennsylvania State University News. https://www.psu.edu/news/research/story/wastewater-monitoring-can-detect-foodborne-illness-researchers-find?utm_medium=email&utm_source=rasa_io&utm_campaign=newsletter. Accessed online 9/24/24.
Clark County Public Health is warning the community about the dangers posed by unpermitted food carts operating outside the RV Inn Style Resorts Amphitheater. These makeshift carts, selling hot dogs after concerts, lack essential food safety measures, such as proper refrigeration and handwashing facilities, increasing the risk of foodborne illnesses like salmonella and E. coli. Public Health urges residents to only purchase food from permitted vendors, who undergo regular safety inspections. Find out more at https://www.clarkcountytoday.com/news/unsafe-food-practices-at-unpermitted-food-carts-are-increasing-risk-for-foodborne-illness/ on www.ClarkCountyToday.com. #FoodSafety #ClarkCountyWa #PublicHealth #LocalNews #Ridgefield
Washington, DC, September 19, 2024 — On this podcast episode, the National Association of County and City Health Officials' (NACCHO) Director of Government Affairs, Victoria Van de Vate, and Lauren Mastroberardino, Government Affairs Senior Specialist, provide an outlook for federal funding this fall, as the deadline approaches. They also discuss the House Ways and Means Health Subcommittee hearing titled, “Investing in a Healthier America: Chronic Disease Prevention and Treatment. For more updates and to subscribe to the weekly newsletter, visit: www.naccho.org/advocacy. Later in the program (7:08), Nicholas Adams, Senior Program Analyst on NACCHO's Food Safety Team, is joined by Amanda Anderson, Consumer Health and Food Safety Manager at the Pima County Health Department in Arizona — and a member of the 2024 Cohort of NACCHO's Food Safety Mentorship Program under the NEHA-FDA Retail Flexible Funding Model Grant Program. In this pilot episode of a five-part Food Safety series, Anderson shares how Pima County's processes for monitoring and responding to foodborne illness outbreaks has significantly improved due to their work on Standard 5 of the FDA's Voluntary National Retail Food Regulatory Program Standards and with the Council to Improve Foodborne Illness Outbreak Response. The discussion is focused around improving and utilizing a data-driven foodborne illness tracking program that has made major impacts in Pima County's efforts to respond to outbreaks. ### About NACCHO The National Association of County and City Health Officials (NACCHO) represents the over 3,300 local governmental health departments across the country. These city, county, metropolitan, district, and tribal departments work every day to protect and promote health and well-being for all people in their communities. For more information, visit www.naccho.org.
Rachel Jervis, Foodborne, Enteric, Waterborne, and Wastewater Diseases Program Manager with the Colorado Department of Public Health and Environment, discusses a recent CDC report on foodborne illnesses; Paolo Del Vecchio, Director of SAMHSA's Office of Recovery, outlines the upcoming observances of National Recovery Month; ASTHO welcomes new member Naomi Adeline-Biggs, who was recently appointed as the new Public Health Director for the Oregon Health Authority; and several ASTHO members were quoted in a recent Route Fifty article focused on ASTHO's recent respiratory virus season deskside briefing. CDC Report: Reported Incidence of Infections Caused by Pathogens Transmitted Commonly Through Food SAMHSA Web Page: National Recovery Month 2024 ASTHO Web Page: Naomi Adeline-Biggs Route Fifty News Article: How states can tackle vaccine hesitancy with data
Human activities can increase levels of harmful microorganisms and pollutants in our water systems that have the potential to make us sick or threaten our food supply. Join microbial ecologist Dr. Sarah Allard as she presents emerging research from Scripps Oceanography that sheds light on seafood-related food borne illnesses. Series: "Jeffrey B. Graham Perspectives on Ocean Science Lecture Series" [Health and Medicine] [Science] [Show ID: 40082]
Human activities can increase levels of harmful microorganisms and pollutants in our water systems that have the potential to make us sick or threaten our food supply. Join microbial ecologist Dr. Sarah Allard as she presents emerging research from Scripps Oceanography that sheds light on seafood-related food borne illnesses. Series: "Jeffrey B. Graham Perspectives on Ocean Science Lecture Series" [Health and Medicine] [Science] [Show ID: 40082]
Human activities can increase levels of harmful microorganisms and pollutants in our water systems that have the potential to make us sick or threaten our food supply. Join microbial ecologist Dr. Sarah Allard as she presents emerging research from Scripps Oceanography that sheds light on seafood-related food borne illnesses. Series: "Jeffrey B. Graham Perspectives on Ocean Science Lecture Series" [Health and Medicine] [Science] [Show ID: 40082]
Human activities can increase levels of harmful microorganisms and pollutants in our water systems that have the potential to make us sick or threaten our food supply. Join microbial ecologist Dr. Sarah Allard as she presents emerging research from Scripps Oceanography that sheds light on seafood-related food borne illnesses. Series: "Jeffrey B. Graham Perspectives on Ocean Science Lecture Series" [Health and Medicine] [Science] [Show ID: 40082]
Human activities can increase levels of harmful microorganisms and pollutants in our water systems that have the potential to make us sick or threaten our food supply. Join microbial ecologist Dr. Sarah Allard as she presents emerging research from Scripps Oceanography that sheds light on seafood-related food borne illnesses. Series: "Jeffrey B. Graham Perspectives on Ocean Science Lecture Series" [Health and Medicine] [Science] [Show ID: 40082]
Human activities can increase levels of harmful microorganisms and pollutants in our water systems that have the potential to make us sick or threaten our food supply. Join microbial ecologist Dr. Sarah Allard as she presents emerging research from Scripps Oceanography that sheds light on seafood-related food borne illnesses. Series: "Jeffrey B. Graham Perspectives on Ocean Science Lecture Series" [Health and Medicine] [Science] [Show ID: 40082]
Human activities can increase levels of harmful microorganisms and pollutants in our water systems that have the potential to make us sick or threaten our food supply. Join microbial ecologist Dr. Sarah Allard as she presents emerging research from Scripps Oceanography that sheds light on seafood-related food borne illnesses. Series: "Jeffrey B. Graham Perspectives on Ocean Science Lecture Series" [Health and Medicine] [Science] [Show ID: 40082]
Human activities can increase levels of harmful microorganisms and pollutants in our water systems that have the potential to make us sick or threaten our food supply. Join microbial ecologist Dr. Sarah Allard as she presents emerging research from Scripps Oceanography that sheds light on seafood-related food borne illnesses. Series: "Jeffrey B. Graham Perspectives on Ocean Science Lecture Series" [Health and Medicine] [Science] [Show ID: 40082]
Human activities can increase levels of harmful microorganisms and pollutants in our water systems that have the potential to make us sick or threaten our food supply. Join microbial ecologist Dr. Sarah Allard as she presents emerging research from Scripps Oceanography that sheds light on seafood-related food borne illnesses. Series: "Jeffrey B. Graham Perspectives on Ocean Science Lecture Series" [Health and Medicine] [Science] [Show ID: 40082]
Human activities can increase levels of harmful microorganisms and pollutants in our water systems that have the potential to make us sick or threaten our food supply. Join microbial ecologist Dr. Sarah Allard as she presents emerging research from Scripps Oceanography that sheds light on seafood-related food borne illnesses. Series: "Jeffrey B. Graham Perspectives on Ocean Science Lecture Series" [Health and Medicine] [Science] [Show ID: 40082]
Human activities can increase levels of harmful microorganisms and pollutants in our water systems that have the potential to make us sick or threaten our food supply. Join microbial ecologist Dr. Sarah Allard as she presents emerging research from Scripps Oceanography that sheds light on seafood-related food borne illnesses. Series: "Jeffrey B. Graham Perspectives on Ocean Science Lecture Series" [Health and Medicine] [Science] [Show ID: 40082]
Human activities can increase levels of harmful microorganisms and pollutants in our water systems that have the potential to make us sick or threaten our food supply. Join microbial ecologist Dr. Sarah Allard as she presents emerging research from Scripps Oceanography that sheds light on seafood-related food borne illnesses. Series: "Jeffrey B. Graham Perspectives on Ocean Science Lecture Series" [Health and Medicine] [Science] [Show ID: 40082]
Lisa attended Michigan State University, where she completed her undergraduate studies and later earned a Master's degree in Food Safety. Her academic focus laid a solid foundation for her career in the industry. At Ecolab, she is known for her data-driven approach to improving food safety practices and has extensive experience across various prominent food and beverage companies, highlighting her expertise in the field. Her role ensures that Ecolab remains a leader in providing innovative solutions for food safety, supporting restaurants, hotels, and other food service establishments in maintaining high standards of cleanliness and hygiene. Lisa's career is defined by her dedication to enhancing food safety and public health.Key Takeaways:Ecolab is described as a gold standard in the hospitality and food service industry, particularly for their behind-the-scenes contributions, including water safety, hygiene, infection prevention, and overall food safety.Lisa elaborates on Ecolab's efforts to build trust in the industry by ensuring that their products are easy to use, efficient, and meet regulatory standards globally.Lisa emphasizes Ecolab's significant role in the restaurant industry, focusing on innovation, data-driven insights, and comprehensive solutions to enhance food safety and operational efficiency.Ecolab's comprehensive approach to enhancing food safety in the restaurant industry includes advanced technology, robust training programs, and a strong focus on building a culture of safety.EcoSure, a notable program offered by Ecolab, includes assessment tools to evaluate food safety culture within organizations. This program helps businesses understand how associates, team members, or partners view food safety and how the organization is addressing it. The EcoSure program involves using data to make plans for improvement and build a strong food safety culture within the organization.Lisa shares statistics on foodborne illnesses, highlighting the importance of stringent food safety practices.Talking Back: The hosts express their admiration for Ecolab's innovative products and services, highlighting the company's significant impact on the restaurant industry's safety and efficiency.Enjoy engaging segments like “What's Hot and Not,” where the latest industry trends are discussed, “Branded Quick Fire,” which provides rapid-fire insights into key topics, and “Trivia Tuesday,” a fun and informative game that tests your insight on guests.
Show Notes https://www.rushtoreason.com/show-notes/07-10-2024/
Host: Mindy McCulley, MS Extension Specialist for Instructional Support, University of Kentucky Guest: LaToya Drake, MS Extension Specialist for Food Access and Equity, Kentucky Nutrition Education Program Season 6, Episode 46 In this episode, LaToya Drake discusses the often-overlooked issue of foodborne illness, commonly known as food poisonin, through vivid personal story about her experience with severe food poisoning during a trip to Portland, Oregon, and the importance of food safety. The conversation covers the typical symptoms of foodborne illnesses and preventive measures such as proper handwashing, avoiding cross-contamination, and storing foods at safe temperatures. With over 250 identified foodborne illnesses caused by various pathogens and toxins, this episode emphasizes the critical steps we can take to protect ourselves and our loved ones. Tune in to learn valuable tips on preventing foodborne illness and ensuring food safety during your next meal or gathering. Connect with FCS Extension through any of the links below for more information about any of the topics discussed on Talking FACS. Kentucky Extension Offices UK FCS Extension Website Facebook Instagram FCS Learning Channel Visit the Kentucky Nutrition Education Program at: Plan Eat Move
Last year, the American fast-food industry experienced significant transformations. Several chains expanded their market reach and others innovated to adapt to evolving consumer preferences. In this episode of the Xtalks Food Podcast, Sydney talks about the top 10 restaurant chains in America, ranked by their 2023 revenue. She not only highlights their financial achievements but also their influence on employment and their broad range of offerings. The top three highest-earning fast-food chains in 2023 include Starbucks, McDonald's and Chick-fil-A. Other chains that made the list include Chipotle Mexican Grill, Domino's Taco Bell and Wendy's, among others. The top 10 restaurant chains excel in generating revenue and play a crucial role in shaping dining experiences across America. The team is surprised to learn that Starbucks was the highest-earning restaurant chain on the list and wonders how much third-party delivery apps impacted each company's revenues. Also in this episode, Sydney talks about a new rule implemented by the US Department of Agriculture (USDA) that mandates lower Salmonella levels in frozen breaded and stuffed chicken products. Starting in 2025, poultry producers will be required to decrease Salmonella to very low levels in targeted chicken products. Despite explicit cooking instructions on labels, the persistence of Salmonella-related illnesses underscores the necessity for strict regulations. The Centers for Disease Control and Prevention (CDC) estimates that Salmonella is the leading cause of foodborne illnesses, with chicken being a significant contributor. Approximately one in every 25 chicken packages at grocery stores is contaminated with Salmonella. This targeted regulation paves the way for broader Salmonella control measures, now under consideration by federal authorities. The team applauds the USDA for considering Salmonella an adulterant and wonders whether this rule will reduce foodborne-illness outbreaks. Read the full article here: Top 10 Restaurant Chains in America by 2023 Revenue:https://xtalks.com/top-10-restaurant-chains-in-america-by-2023-revenue-3824/ How Common Is Salmonella in Chicken? New USDA Regulations Target Frozen Products: https://xtalks.com/how-common-is-salmonella-in-chicken-new-usda-regulations-target-frozen-products-3812/ For more food and beverage industry content, visit the Xtalks Vitals homepage. https://xtalks.com/vitals/ Follow Us on Social Media Twitter: https://twitter.com/XtalksFood Instagram: https://www.instagram.com/xtalks/ Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured
Did you know that Salmonella is one of the leading causes of foodborne illness in the U.S.? Join Food Sleuth Radio host and Registered Dietitian, Melinda Hemmelgarn, for her interview with Richard Raymond, M.D., former Undersecretary for Food Safety at the U.S. Dept. of Agriculture. Raymond discusses Salmonella, it's prevalence in the food supply, ways to reduce risk, and potentially high-risk foods that he personally avoids. (Part 2 of 2) Related website: https://www.cdc.gov/foodsafety/communication/salmonella-food.html
Myths I'm Busting: 1. Meat is unhealthy 2. Meat will give you a foodborne illness 3. Meat is less sustainable 4. Eating meat is cruel Problems I'm Helping you With: 1. Texture 2. You don't know how to cook it 3. You don't like handling raw meat 4. Meat gives you the ick Links Mentioned: - Protein Absorption: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723444/ - Nutrition Info in Meat/ Cancer & Meat: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7015455/ - Zinc: https://www.healthline.com/nutrition/best-foods-high-in-zinc#TOC_TITLE_HDR_3 - Foodborne Illness: https://www.verywellhealth.com/foodborne-illness-data-8285944 - Sustainability: https://climate.mit.edu/ask-mit/why-have-i-heard-eating-meat-bad-climate https://asmith.ucdavis.edu/news/beef-not-bad-climate-you-think Vegan Episode: https://open.spotify.com/episode/3IkY1rUeFROZoNxs6Uv7L6?si=ca6329c900a04de3 Protein 101 Episode: https://open.spotify.com/episode/03p7suiFvePhgd3W5bW1jP?si=zBJ-NZ-ORhuhQ-NQSxBa4Q Cow/ Sustainability Episode: https://open.spotify.com/episode/6l4BMVwwMjYjMh4mGTvbZI?si=l2PlSjW9QNiEXGQ-Bo5ouQ To Taste Episode: https://open.spotify.com/episode/3vCErW0Q105SD6CCptLI5W?si=kvfGe6OkQKeVMpZSQToGNw Hi! I'm Illa (MS, RDN) and I am a Registered Dietitian who provides weight loss coaching for millennials. There are so many health companies and fad diets out there that want to convince you to buy their products, but I'm here to show you that you don't need any products to lose weight! It just takes a little behavior change and food tracking. The Millennial Nutritionist is a private practice dedicated to helping people lose weight and build better health habits to support their busy lifestyles. We offer a 3-month Lifestyle Reset Program and a monthly Millennial Living Membership to support you with your goals! Learn more about our programs at https://themillennialnutritionist.com/services. Whatever your goal weight is, our 3-month Lifestyle Reset Program can help you build the habits to reach it! Click here to learn more about this 1:1 program with one of our registered dietitians. Join our Millennial Living Membership for healthy recipes, grocery lists, monthly challenges, and more! Connect with us!: Instagram TikTok Website --- Support this podcast: https://podcasters.spotify.com/pod/show/themillennialnutritionist/support
The federal government is looking into three salmonella outbreaks that have made several Minnesotans and many other people across the country sick. Three people in the state died and more than 20 became ill after eating tainted cantaloupe late last year. Just last week a brand of charcuterie meats was recalled after two dozen people got sick, including in Minnesota. And back in November there was an outbreak in dog food, affecting pet owners who touched the food or their dog's saliva. The Centers for Disease Control and Prevention report that cases of foodborne illness declined during the early stages of the COVID-19 pandemic. But by 2022, the latest year for which data is available, they had increased to levels seen before the pandemic. Lisa Robinson, Vice President of Global Food Safety and Public Health at Minnesota-based EcoLab, is well-versed in health and safety issues in the complicated system that churns out much of our food. She joined MPR News host Cathy Wurzer to explain.
In this episode of Don't Eat Poop!, our hosts Matt and Francine dive into the often untold stories of food safety with their guest, Dr. Darin Detwiler. Dr. Detwiler shares his personal journey and the impact of seeing his family's story portrayed on screen on the Netflix documentary, “Poisoned: The Dirty Truth About Your Food.”They discuss the challenges in the last mile of the food supply chain, food safety training, and the power of external auditors in ensuring compliance. From moldy vents to temperature discrepancies, they uncover the real-world consequences of food safety negligence.They also explore the role of education, including the need to involve STEM teachers in the food safety industry to help educate and inspire future generations. Don't miss this eye-opening conversation about the realities of food safety and the significance of capturing these silent stories.In this episode:
Despite technological advancements in food safety in recent years, 2023 has been marked by some alarming food safety scandals globally, impacting public health and trust in the food industry. In this episode of the Xtalks Food Podcast, Sydney talks about the worst food safety scandals of 2023 and sheds light on the causes and consequences of these outbreaks and recalls. These scandals include a persistent Salmonella outbreak from poultry in the US; Listeria from frozen vegetables in Europe; an E. Coli outbreak linked to a Canadian daycare; pesticide residues in fruits and vegetables in India; and undeclared allergens in snacks in the UK, among others. These food safety scandals underline the critical importance of stringent food safety measures and regulations. The team discuss all the stages along the food supply chain that food safety could be weakened, from harvesting to preparation. Also in this episode, Sydney talks about Postum, a beverage that originated as a caffeine-free coffee alternative. Invented in 1895 by Post Cereal Company founder C.W. Post, it was conceived as a healthier alternative to coffee. Post, who had a personal aversion to caffeine due to health reasons, sought to create a beverage that mimicked coffee's richness without its potentially adverse effects. The original recipe comprised primarily of roasted wheat bran, wheat and molasses. This blend, when brewed, yields a warm, comforting beverage with an earthy taste reminiscent of coffee but with its own unique flavor profile. In recent years, there has been a resurgence in interest in Postum, partly driven by a broader trend towards healthier, more natural food and drink options. Although the team had never heard of Postum, they would be curious to try it and discuss how it differs from other coffee alternatives and coffee itself. Read the full article here:Worst Food Safety Scandals of 2023Postum: A Time-Honored Coffee AlternativeFor more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social MediaTwitter: @XtalksFood Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured
In recent times, fried rice syndrome has become a trending concern, especially after a TikTok video highlighted a tragic incident from 2008 involving a 20-year-old student. In this episode of the Xtalks Food Podcast, Sydney talks about fried rice syndrome, which refers to food poisoning caused by a bacterium called Bacillus cereus. It poses a significant threat when introduced to specific foods that are not adequately stored post-cooking. Such foods commonly include starchy items like rice and pasta, but even cooked vegetables and meats can be vulnerable. One distinct characteristic of B. cereus is its ability to produce spores — cells exceptionally resistant to heat. Therefore, while reheating might eliminate other bacteria, it might not be effective against B. cereus in food. When these spores find the right conditions, they can grow and produce the toxins responsible for fried rice syndrome. The team highlights the importance of properly storing and reheating leftovers and notes that meat isn't the only food susceptible to foodborne illness.Also in this episode, Sydney talks about why the US Food and Drug Administration (FDA) is set to remove brominated vegetable oil from its list of approved food additives. The move comes after the FDA National Center for Toxicological Research, the Center for Food Safety and Applied Nutrition and Toxicologic Pathology Associates in the US uncovered new evidence pointing to brominated vegetable oil's potential harm. Originally sanctioned for use in measured doses, brominated vegetable oil has been used to keep citrus flavors from separating in some beverages. The reassessment of brominated vegetable oil's place in the food industry aligns with the FDA's obligation to base regulatory actions on scientific findings and risk assessments. A recent study connects brominated vegetable oil intake to heightened concentrations of bromine within bodily tissues, with a notable focus on thyroid health implications. The team posits this ban will be easier to implement since brominated vegetable oil has been largely phased out.Read the full article here:Fried Rice Syndrome: A Disturbing Reminder About the Dangers of Bacillus CereusBrominated Vegetable Oil Concerns Prompt FDA to Propose BanFor more food and beverage industry content, visit the Xtalks Vitals homepageFollow Us on Social Media Twitter: @XtalksFood Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured
In today's smart-tech era, the chicken coop might not be the first item one would consider in need of an upgrade. Yet, an Austin, Texas-based startup called Coop is revolutionizing this concept, launching its $2,000 smart chicken coop to enthusiastic “early bird” customers. In this episode of the Xtalks Food Podcast, Sydney talks about how Coop is redefining backyard farming. At the heart of the design is a sophisticated AI system the pair lovingly named “CluckWatch.” This intelligent system has been trained with over seven million images, honing its ability to identify potential predators that might wander into a backyard. Coop's vision is to bring the freshness of eggs laid the very same morning to every household. This not only guarantees better taste and nutrient density but also has broader environmental and economic implications. The team admires the idea of a smart chicken coop but points out that some regions do not allow backyard hen rearing. Also in this episode, Sydney talks about two recent foodborne illness outbreaks from raw milk consumption. These outbreaks come at a time when raw milk is growing in legality. State legislation regarding the sale of raw milk is witnessing a shift, with 27 states now permitting the sale of raw milk directly to consumers. Many individuals believe that raw milk offers superior health advantages over pasteurized milk. However, this choice is not without its dangers since foodborne illness from raw milk is a real risk. Nutrition specialists warn that consumption of unpasteurized milk can be potentially fatal in certain situations. A prevailing reason many opt for raw milk is the belief that it's a healthier and more nutritious alternative to pasteurized variants. However, most experts believe this notion is exaggerated. The team stresses that just because something is natural, doesn't mean it's safe.Read the full article here:How a Smart Chicken Coop Is Redefining Backyard FarmingFoodborne Illness from Raw Milk On the Rise For more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social Media Twitter: @XtalksFood Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured
There Are No FakesGreat Places to Visit at Rutgers | Rutgers UniversityNorth Carolina State University Memorial Belltower - WikipediaKen Kesey - WikiquoteNeil Young's Ditch TrilogyFLOOD - Tired Eyes: An Appreciation of Neil Young's Ditch TrilogyShovels & Rope(1) Bob Marley - Roots, Rock, Reggae - YouTubeSaxapahaw, NCHoundmouthSun RoomTRAVIS SCOTTLOVETT OR LEAVE IT | Asheville, NC's Official Travel Site(19) Ziggy_Sobotka on X: “19 years ado today, #TheWire Season 3 Ep4: “Hamsterdam” premiered on HBO (10/10/04) “Look, we grind and y'all try to stop it. That's how we do. Why you got to go and fuck with the program?” -Fruit https://t.co/fsXsgUMKes” / X(19) Ziggy_Sobotka on X: “Hamsterdam made it on to Google Earth as a pharmacy. It has fourteen 5 star reviews. https://t.co/oMweOOpOnf” / XFood Safety Talk 53: Raw Milk Hamsterdam — Food Safety TalkJury Duty (TV Series 2023– ) - IMDb516. Horchata — Risky or Not?Frontiers | Whole genome sequence analysis of Aeromonas spp. isolated from ready-to-eat seafood: antimicrobial resistance and virulence factorsSafety of sushi questioned by researcherTriortho cresyl phosphate “Ginger Jake” disaster—United States,1930s - ScienceDirectGinger Jake and the blues: a tragic song of poisoning - PubMedjake leg blues lyrics - Google SearchJake Leg: An Affliction and the Blues It Inspired : NPRAppearance: Food Safety Talk 254 — Liss is MoreThe Trick is Not Minding That It Hurts - Lee LeFever dot com(1) Lawrence of Arabia Trick is not minding that it hurts - YouTubeThe Subtle Art of Not Giving a F*ck: A Counterintuitive Approach to Living a Good Life: Manson, Mark: 9780062457714: Amazon.com: BooksTextExpander: #1 Text Replacement & Keyboard Shortcut AppSharpen the Saw: Exploring Covey's Final Habit | Art of ManlinessWake County Ensures Food Safety Takes Center Stage at NC State Fair | Wake County GovernmentRisk Factors for Foodborne Illness in Temporary Eating Establishments in North Carolina - International Association for Food ProtectionTara in a Smoothie cause of Liver Disfunction | Marler Bloghttps://www.marlerblog.com/files/2023/10/A-food-product-as-a-potential-serious-cause-of-liver-injury.pdfResearchers estimate the cost of foodborne infections in two African nations | Food Safety NewsFrontiers | Economic costs related to foodborne disease in Burkina Faso and Ethiopia in 2017Attribution of country level foodborne disease to food group and food types in three African countries: Conclusions from a structured expert judgment study - PMCDr Lucia Anelich – ICMSF | International Commission on Microbiological Specifications for Foods
As he holidays approach, are you taking the right steps to ensure you or your loved ones don't contract a foodborne illness? Henry Mayo Primary Care Physician Anirudh Rai, MD, discusses how to avoid foodborne illnesses and maintain good health during the holidays.
Barbara Masters, D.V.M., is the Vice President of Regulatory Policy, Food, and Agriculture at Tyson Foods Inc., where she provides regulatory vision and support to the enterprise and gives oversight to the Office of Animal Welfare. She also serves on the Board of Directors for the Partnership for Food Safety Education, the Center for Foodborne Illness, and the Steering Committee of the Global Food Safety Initiative (GFSI). Previously, Dr. Masters spent nine years as a Senior Policy Advisor at Olsson Frank Weeda, where she worked closely with the meat and poultry industry to ensure regulatory compliance. She also served as Administrator of the U.S. Department of Agriculture's Food Safety and Inspection Service (USDA-FSIS), where she established a solid infrastructure of science-based policies and data analysis to reduce foodborne illness and product recalls. Dr. Masters holds a Doctorate of Veterinary Medicine from Mississippi State University and a Food Animal Internship from Kansas State University. In this episode of Food Safety Matters, we speak with Dr. Masters [21:42] about: The meaning behind “Never let a good crisis go to waste”—a lesson learned through significant foodborne illness and animal disease outbreaks she experienced during her career—as it relates to Dr. Masters' approach to food safety policy What it was like to be part of USDA-FSIS' efforts to develop landmark regulations and guidelines, such as for HACCP or SSOPs, from the administrative process to training and implementation Dr. Masters' work at Tyson with the Office of Animal Welfare to monitor regulatory developments and establish steps for implementation How the GFSI Steering Committee works with small food businesses with limited resources to help them achieve GFSI certification The “mutual vision” GFSI shares with industry for a future where certification bodies can work more closely with regulators to help improve audits The critical importance of “doing the right thing every time”—a saying borrowed from the late Dr. David Theno, co-recipient of Food Safety Magazine's 2010 Distinguished Service Award alongside Dr. Masters—as a leader in food safety. News and Resources FDA Updates Guidance to Address Food Manufacturers Circumventing Allergen Cross-Contact Requirements for Sesame [2:06]FDA Responds to CFP Recommendations for Food Code, Retail Program Standards [8:45]USDA Begins Sampling for Drug Residues in Cattle Claimed to be "Raised Without Antibiotics" [10:59]FDA Updates on Prevention Strategy for Cronobacter Contamination of Infant Formula [15:03]Experimental Rapid Tool Can Accurately Detect Bacteria Levels in Food Before it Leaves Production Facility [17:22] [October 19 WEBINAR] Beat the Recall: Effective Allergen Control in Food Manufacturing Sponsored by:Cintas We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
FOOD SAFETY (episode 5) is my most popular episode to date. So, in honor of food safety everywhere, I've niched down to FOODBORNE ILLNESSES for a super science packed episode. As always, we go through 2 rounds of 10 questions worth 1 point each PLUS one bonus question worth 5 points. ROUND 1: 2:00ROUND 2: 6:40BONUS QUESTION: 11:40Teachers: download my -free- printable answer sheet HEREFollow ANGIE on Instagram @dietitianplusteacherEmail thenutritionmint@gmail.com if you're interested in playing Food Trivia, shoutouts, episode topic requests and inquiries!Support the showTHANKS FOR LISTENING. I'd love your support! Subscribe to Food Trivia Share your favorite episode with friends & family Leave a review I'm muffin without you.
Sick workers contribute to 40% of foodborne illness outbreaks at restaurants and food chains in the U.S., according to new data from the CDC, and some experts say corporate policies around employee health need to change. 30 years since E. coli came into the public consciousness, have things improved? Plus, Moscow is the target of a major drone attack. Guests: Axios' Dave Lawler, and Northeastern University's Dr. Darin Detwiler. Credits: Axios Today is produced by Niala Boodhoo, Alexandra Botti, Fonda Mwangi, Lydia McMullen-Laird and Alex Sugiura. Music is composed by Evan Viola. You can reach us at podcasts@axios.com. You can text questions, comments and story ideas to Niala as a text or voice memo to 202-918-4893. Go deeper: Sick workers tied to 40% of restaurant food poisoning outbreaks, CDC says CDC report Moscow targeted in major drone attack Learn more about your ad choices. Visit megaphone.fm/adchoices
All it takes is one bad batch of inventory to cause a foodborne illness outbreak in a restaurant, which can be a costly risk for owners. The fallout can include lost inventory, a drop in sales, and long-term reputational damage. Unfortunately, many restaurants don't carry foodborne illness insurance, which can cover the financial and reputational fallout of an outbreak. Today, Scott and Amanda are joined by Jon O'Malley an Associate Broker with CRC Group's Minneapolis office where he specializes in Product Recall exposures, as well as Chris Martin also a Casualty Broker with our Minneapolis office specializing in Product Recall. They're going to dive into why Food Borne Illness coverage is a smart buy for restaurants. Featuring:Jon O'Malley - Associate Broker, CRC MinneapolisChris Martin - Casualty Broker, CRC Minneapolis Visit REDYIndex.com for critical pricing analysis and a snapshot of the marketplace. Do you want to take your career to the next level? Join #TeamCRC to get access to best-in-class tools, data, exclusive programs, and more! Send your resume to resumes@crcgroup.com today!
AABP Executive Director Dr. Fred Gingrich is joined by Dr. Megin Nichols, a veterinarian who works in for the Centers for Disease Control Epidemic Intelligence Service. Nichols discusses the recent publication that evaluated outbreaks associated with consumption of unpasteurized milk and compared these outbreaks to state laws regarding the consumption of unpasteurized milk over a period from 1998 to 2018. There are 27 states that allow some form of raw milk sales and 78% of the outbreaks investigated occurred in those states. Allowing retail sale of unpasteurized milk presented an even bigger risk for foodborne illness. Only 1-2% of U.S. adults consume unpasteurized milk on a weekly basis, but 70% of adults consume pasteurized dairy products. Nichols discusses that 202 outbreaks and 2,645 illnesses were linked to unpasteurized milk with 228 hospitalizations and 3 deaths. There were 9 outbreaks associated with pasteurized dairy products during the same time period. We discuss the role of veterinarians in ensuring food safety and communicating to consumers the risks associated with raw dairy products and the increased risk to demographic populations of the elderly and young.Foodborne illness outbreaks linked to unpasteurized milk and relationship to changes in state laws - United States, 1998-2018. Koski L, Kisselburgh H, Landsman L, Hulkower R, Howard-Williams M, Salah Z, Kim S, Bruce BB, Bazaco MC, Batz MB, Parker CC, Leonard CL, Datta AR, Williams EN, Stapleton GS, Penn M, Whitham HK, Nichols M.Epidemiol Infect. 2022 Oct 25https://doi.org/10.1017/S0950268822001649 CDC Resources on Raw Milk
When I was growing up, people didn't fret much about food safety. Trichinosis from undercooked pork was about all I heard about. But today people hear about much more: norovirus, salmonella, campylobacter, staphylococcus, listeria, and there's much more. So what in the world is happening? Our guest, Timothy Lytton, distinguished university professor and professor of law at Georgia State University knows an awful lot about this. He's the author of a seminal book entitled "Outbreak: Foodborne Illness and the Struggle for Food Safety." Interview Summary When your book came out, I was so excited to see it, because there was so much talk out there in the general world about food safety, but to have somebody with a kind of your legal background take this on and put it all into a single volume, I thought was extremely helpful. So let me begin with a basic question. So how did you get interested in food safety and why do a book on it? You know, our political world is largely characterized by an ongoing debate about people who favor government regulation against people who favor letting free markets run their own course. I found this debate somewhat unsatisfying. I'm really interested in a lot of ways that government activities and market activities interact. In fact, in most contexts we have not really two alternatives, one between government regulation and the other free markets. But instead, we have a complex interaction between public and private efforts to try and govern health and safety problems. This really is characteristic of what I would call complex regulatory systems. They involve at least kind of what you might think of as three legs of a stool. On the one hand, you have government regulation, you have private governance, supply chain management, and other things that companies do to protect health and safety. You have liability, lawsuits and liability insurance. These three legs of the stool really are interactive and they together comprise what I would call a complex regulatory system. And food safety's really a great example of this and I think it was for me an important way to try and illustrate to people that our regulatory world is a lot more complex than the choice between government regulation and free markets. There are a lot of places where business and government interests are at odds and government needs to keep a watchdog eye on business and make sure that they behave in ways that are consistent with the public good. You would think that government and business interests would align, that it's not in a business' interest have an unsafe food product that goes out there because all kinds of bad publicity and litigation and things like that can happen. So is it not true that there's alignment of goals? I think there's alignment of goals. I think it's also fair to say that sometimes there's a difference of opinion as to just how aggressive or ambitious food safety regulation ought to be. On the one hand, industry tends to be a little bit more cautious. They may be worried about costs for food safety advances that may be unproven and government may be very nervous about making sure that consumers are properly protected they may be a bit more aggressive. I think one thing that is important to keep in mind is that even though there are those tensions, there's a very powerful interdependence between the efforts of government regulators to try and advance food safety and the efforts of private industry supply chain managers. In fact, a lot of the standards that grow out of the system are standards that have come out of collaboration between them. So for example, standards for agricultural water quality that help reduce the microbial contamination of water that is used to irrigate crops. Those originated in technical committees that were put together by industry associations, but those technical committees included members who came from government regulatory agencies. By the same token, when government came around trying to develop guidance and regulations to govern agricultural water quality, they called on industry in the notice and comment period. So the same group of experts have been really working over the course of the last two and a half decades on water quality standards. They've been doing it in different institutional venues, sometimes in industry technical committees and sometimes in the government's notice and comment process and sometimes in informal ways at conferences where they also meet and merge with academics. But, there's an enormous amount of collaboration that comes out of this ongoing conversation that is occurring in these different institutional venues. Thanks for that background. I'd like to ask you about the system's approach to food safety that you proposed. But before we do that I'd like to ask kind of a broader question about where we stand with food safety in the US. So the industry is quick to claim that US has the safest food supply in the world. Is that really true? And how big of a problem is food safety in America? You know, it really depends on how you measure it. The CDC estimates that each year from foodborne illness there are 3000 deaths, 128,000 hospitalizations, and 48 million cases of acute gastroenteritis. That really means serious enough illness to include diarrhea or vomiting or nausea that would be strong enough to keep a person out of work for a day or away from school. Now when you think about it in terms of deaths, that is 3,000 people a year who die from foodborne illness or foodborne-related illness. That's much less than something like tobacco which is close to half a million, or obesity which is closer to quarter million, or auto accidents which is about 34,000. In that context, the number of deaths from foodborne illness is relatively low as public health problems go. On the other hand, if you think about the 48 million episodes of acute gastroenteritis each year, people being sick enough to really have to knock off a day of work and in some cases getting much sicker than that, that's an enormous number. That is one out of six Americans every year. That is far more than the number of Americans who are injured in falls, car accidents, cutting, cycling, poisoning, and fire burn injuries all put together. It is orders of magnitude larger than those other things. So in that sense foodborne illness is a significant public health problem. And since we dedicate resources to things like falls in the home or car accident injuries, we probably should also be paying attention to food safety. As you think about trends and look at the drivers of food safety, the way farming is done in the US, the way food is transported and those sort of issues, are you expecting that the challenges will become even more serious as time goes on, or are these being reined in? I think that things are moving in two different directions one of which is difficult for food safety and one of which is advantageous. On the difficult side: the industrialization of food; the mass production; the large and growing global markets; and the increasingly complex supply chains where we're getting a lot of our produce from around the world This makes the problem much more difficult because there is just a farther reach that regulations would have to get to in order to help protect consumers from the risk of contamination. Also the ability to track and trace back the root causes of contamination just becomes more difficult as the food system becomes increasingly global. On the other hand, there are a number of important advances in technology. In particular, advances in technology that relate to surveillance and tracing. The ability to actually isolate and create a DNA fingerprint for different pathogens that are harvested from people who are sick or are harvested from investigations where contamination might occur, and that allow public health authorities to actually discover and spot outbreaks as they occur more frequently. And also increasing sophistication in tracing them back to their root causes. That growing technology, that ability to spot and trace back the source of foodborne illness, I think, is probably something that is getting better and better over time. That's good news to hear and fascinating description of this. So you talk about a system's approach to food safety. What do you mean by that? When we think about food safety, what we want to do is realize that instead of just pushing on one of these legs of the stool - more government regulation or for less government regulation, greater industry vigilance or less industry vigilance, greater liability or increasing liability insurance for growers or other food producers - we need to think about how these things are interrelated. We need to think about how we can help them complement each other. So for example, it may be the case that what we want to do is relieve the government of its burden, to some degree, of inspection because the government just doesn't have their inspection resources, it needs to cover all of the food industry and it struggles to do so. On the other hand, retailers who sell the food actually have a global and robust system of third party audits and that is driven by economic incentives and it has a much farther reach than government. We might find ways to rely more on that and government can then shift its resources away from things like inspection, which is really doesn't have the resources to do comprehensively and spend more of its money on surveillance of foodborne illness, so we can spot outbreaks when they occur, as well as tracing investigations to figure out what are the root causes of those outbreaks. That requires a governmental infrastructure at the federal, state, and local level and on some levels increasingly at the global level, that really only government can put together and overlook and oversee and develop. And so these are ways in which we can think in a system's approach, that instead of just looking for government to do everything or industry to do everything we can sort of divide the different types of tasks that are required, to create a robust food safety system and look at the ways in which these different branches of the system can complement each other. Let's look beyond our own borders and talk about how other countries address these issues. How does the US measure up to what other countries are doing? We don't really know the answer to that question, we don't really know how well the US is actually doing. It's extremely difficult to figure out whether or not any particular regulation or intervention works. In fact, that's really the story of a lot of different regulatory areas, food is not different in this way. We spend an enormous amount of money on developing and implementing regulations, but very little money in trying to figure out how effective they have been or whether they've been efficient or whether there are better ways to do them. Those questions are very difficult to answer and they are enormously expensive. As a result, we don't really know how well the US food safety system is doing. That becomes a similar problem when we look at places like Germany or England or Japan to figure out, well, how well are they doing? It's pretty hard to measure that as well. So there's not even something to compare here. I think a lot of people have general impressions about whether food is safer in one country or another and this will depend on the sector. Food safety in meat is different than fluid milk and it's different than fresh produce or poultry. I think it's a difficult question to answer and I think you hear a lot of opinions about this, but most of those opinions are not really, I don't think, grounded very clearly in the kinds of careful measures we would need to have in order to have good reliable answer to that question. I'd like to underscore something you just said that it's hard to know whether the food safety regulations that we have actually work. So why is that the case and what do you think are some of the greatest challenges facing the food safety system today? It's just a very curious thing. When I was doing my research, I would ask people how well is your system working and they couldn't tell me. If you ask someone in industry, we put in a million dollars into marketing, what do we get for it? They will be able to come back to you in a year and tell you for the million dollars you put into marketing, in the budget, we got X number of sales. We can do the same thing with quality control. We give you a million dollars, what did we get for it? A year later they'll come back and say, "Well we had X number of fewer defective products." But when you ask a company executive we give you a million dollars for food safety last year, what do we get for it? They can't really tell you. They give you some vague story about how they have improved the culture around food safety and institution. The same is true with government officials. When I ask people at the USDA, you know how well are your food safety inspections going? Have they improved the quality of American food safety? They really couldn't even begin to answer that question. One of the top officials at USDA told me, "Gee, I'd really love to know the answer to that question." I think there are a couple reasons why. One is it's very hard to measure how much illness there is, of the estimates of 48 million episodes, that's really, you know, a projection based on statistics. Of those 48 million episodes only 800 involve identified outbreaks. So, we only have 800 that we actually are counting. Of those, there are only about 300 identifiable food vehicles and of those, there are only about three to four cases where we can trace back to the root causes. So, we don't even know where the foodborne illness is coming from, even if we have a rough estimate of how much there is. It's also hard to know what caused the illness because we don't have root cause analysis or it's very rare. We don't know whether or not a particular intervention fell short or really made the difference. It's very difficult to figure out what the different levels of illness connected with a particular food are. We can make a food safety change but we don't have any way to measure on the public health side whether or not illness has been reduced as a result of that. When illness rates go up or down, we don't really have a way of tracing that back to where the failure's occurring in the system. We can't connect particular interventions to improve food safety with particular public health outcomes in terms of reducing illness. You know, it's amazing how complicated this is, because when you're a consumer and you go to the store, you go to a restaurant and you buy something, you just assume it's going to be safe. And there are a whole bunch of people that are paying attention to that and making sure that that is so, but it's way more complicated than that. So interesting to hear you lay that out. So let's talk about what you think effective reforms would be. I'd like to ask about one thing in particular, in this context, where some people have called for reorganizing federal food safety regulation under a single federal agency which kind of makes sense instinctually, wouldn't it make sense instead of having destroyed the things going on, that all take place under one umbrella? I know you have some reservations about that. Could you explain? Sure, I'll just start with this idea of a single food safety agency. This is a proposal that has been put forward in every single presidential administration, Democratic and Republicans, since the Truman Administration. It's basically the idea that if we can rearrange the bureaucratic structure of food safety, we can reap efficiencies and do a better job. I think there are a number of reasons to be skeptical of this particular approach to fixing the food safety system. First of all, there's very widespread lack of support from Congressional oversight committees. Congressional oversight committees and industry are basically connected with particular agencies. There are about 15 federal agencies currently that deal with food safety and each one has its own oversight committee in Congress. If you were to consolidate that, you would reduce the power of each of those congressional representatives to actually serve the interests of their constituents. It would make it harder for industry to sort of exercise influence in government. As a result, there's really not much support in Congress for this sort of consolidation. Second, it would require a massive and complex statutory overhaul. The food safety laws of this country go back to the late 19th century. They're involved in many difficult and complex and large statutory laws and they all are put together in a complex system. And I can't imagine the Congress getting involved in that level or scale of a statutory overhaul what it would take to consolidate this all in one agency. Furthermore, the agencies have different expertise and culture. So USDA is populated largely by people who do animal veterinary science and they look at beef production and poultry production. FDA's populated by microbiologists and they look at a lot of things related to water quality and safety and food production. These are just different technical skills and so reorganization would be very difficult. And finally, I would say that there's no evidence from other countries that have done this and a number of countries have done this, that they have reaped any public health benefits from this. We do know it would cost an enormous amount of money at the front end, but we don't have any indication that it would actually save us any money or be more effective at the back end. I think we would do a better job, rather than consolidating and rearranging the bureaucracy, to do a better job of knitting it together and creating cooperative task forces and more interaction between agencies. There's actually a lot of this already. There are joint task courses that have membership from USDA and FDA and the CDC and the other agencies involved. And I think that that growing coordination is probably a better approach to the food safety system than trying to consolidate. When we move away from that, I think there are probably three things I would focus on in terms of advances that would be good reforms for us. The first is to focus more government investment on outbreak investigation, to put more money into the CDC's surveillance systems for foodborne illness and the inter-agency cooperation that goes into investigating outbreaks. We need more information in order to know whether what we're doing is working and one way to generate that is better surveillance at the public health side and better investigation. Second thing I would do is I would rely more on private resources for oversight of that system. That is to rely more on private auditors and on liability insurance and the liability system to try and put pressure in order to have food producers more compliant with food safety regulations as opposed to spending a lot of government money on what's really become quite an inadequate inspection system. And the last thing I would stress is that we want to look for opportunities for feedback and learning. We want to be more experimental in the way that we think about food safety, try something out and then build into that a way to evaluate whether we think it works and whether or not we think it's an efficient way to go about advancing food safety in that way. Only if we generate more information, we'll be able to do things that we have greater confidence are safeguarding consumers as opposed to what we're doing now, which is largely just shooting in the dark. Those things make a great deal of sense. So let me close by asking you kind of a broad summary question. You're really on top of this, of course, as you see trends like in public opinion on these issues, on actions that are being taken by the administrative and legislative branches of government, what industry is doing, is there a reason to be hopeful that things are moving in a good direction? I think there are two sources of hope at least. One is that we are seeing steady technological advances in the ability to fingerprint DNA of foodborne pathogens. Those technological advances are sort of moving along and as they move along, they are spinning off better ways to spot foodborne illness outbreaks when they occur, more effective and efficient ways to investigate the root causes of it. And they are also creating new ways of thinking about how we can intervene in food production to try and create opportunities to reduce microbial contamination after it occurs or before it occurs. So technological events I think is a great source of hope. There are really a lot of very smart minds working very hard in a number of fields to try and improve food safety. The second thing I think that's a source of hope is the maturation of liability insurance. This is not something that most people think about very much. But when you think about big public health problems of the last century - things like urban fires in the 19th century and things like car accidents in the 20th century - liability insurance became a major driver for safety reforms in those two areas. Liability insurers basically collect premiums to ensure when those accidents happen and then they try and figure out ways not to have to pay out when the accidents happen on the insurance policies. So they get into the safety business. Many of our safety features associated, for example, with fire safety measures in our houses, in public buildings, as well as the type of things that our cars have in terms of safety equipment are driven by the liability industry trying to look for ways to reduce risks so that they cannot have to pay out when there are accidents. I think those types of markets are emerging in food safety. Increasingly we see food safety liability insurers getting into the business of trying to help companies figure out how to comply with the state-of-the-art in food safety. Bio Timothy D. Lytton is Distinguished University Professor and Professor of Law and currently serves as Associate Dean for Research and Faculty Development at Georgia State University College of Law. He teaches courses in torts, administrative law, and legislation. His research focuses on tort litigation and the regulation of health and safety. Lytton is the author of several books, including Outbreak: Foodborne Illness and the Struggle for Food Safety (University of Chicago Press 2019), which was a finalist for the 2020 ABA Silver Gavel Award, Kosher: Private Regulation in the Age of Industrial Food (Harvard University Press 2013), Holding Bishops Accountable: How Lawsuits Helped the Catholic Church Confront Clergy Sexual Abuse (Harvard University Press 2008), and the editor of Suing the Gun Industry: A Battle at the Crossroads of Gun Control and Mass Torts (University of Michigan Press 2005). Lytton has B.A. and J.D. degrees from Yale University. He is licensed to practice law in New York, Ohio, and Georgia, and in 2018 was elected to membership in the American Law Institute.
The development of a systematic approach to food safety didn't happen until the 20th century. And its tied directly to NASA trying to make sure astronauts didn't get food poisoning in space. Research: Cronk, Theodore C. “The Historic Evolution of HACCP: Better Questions, Safer Foods.” Food and Drug Law Journal , 1994, Vol. 49, No. 3 (1994). Via JSTOR. https://www.jstor.org/stable/26659230 DiCicco, Mike. “How the Moon Landing Led to Safer Food for Everyone.” NASA Spinoff. 11/23/2020. https://spinoff.nasa.gov/moon-landing-food-safety Food and Agriculture Organization of the United Nations and World Health Organization. “Understanding Codex.” Rome. 2018. https://www.fao.org/3/CA1176EN/ca1176en.pdf Fortin, Neal D. “The Hang-Up With HACCP: The Resistance to Translating Science Into Food Safety Law.” Food and Drug Law Journal , 2003, Vol. 58, No. 4 (2003). https://www.jstor.org/stable/26660309 Hulebak,, Karen L. and Wayne Schlosser. “HACCP History and Conceptual Overview.” U.S. Department of Agriculture Institute of Medicine (US) and National Research Council (US) Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food. Scientific Criteria to Ensure Safe Food. Washington (DC): National Academies Press (US); 2003. 1, Historical Perspective on the Use of Food Safety Criteria and Performance Standards. Available from: https://www.ncbi.nlm.nih.gov/books/NBK221553/ Johnson, Renee. “The Federal Food Safety System: A Primer.” Congressional Research Service. December 16, 2016. https://sgp.fas.org/crs/misc/RS22600.pdf Myhrvold, Nathan et al. “The Complex Origins of Food Safety Rules--Yes, You Are Overcooking Your Food.” Scientific American. 3/13/2011. https://www.scientificamerican.com/article/complex-origins-food-safety-rules/ “A Dividend in Food Safety.” January 1, 1991. https://ntrs.nasa.gov/citations/20020086314 Ross-Nazzal, Jennifer. “'From Farm to Fork': How Space Food Standards Impacted the Food Industry and Changed Food Safety Standards.” From Societal Impact of Spaceflight. Government Printing Office, 2007. https://history.nasa.gov/sp4801-chapter12.pdf Safe Food Alliance. “The History of HACCP.” https://safefoodalliance.com/haccp/the-history-of-haccp/ Weinroth MD, Belk AD, Belk KE. History, development, and current status of food safety systems worldwide. Animal Frontiers. 2018 Aug 30;8(4):9-15. doi: 10.1093/af/vfy016. PMID: 32002225; PMCID: PMC6951898. See omnystudio.com/listener for privacy information.
On October 4th, the FDA and CDC announced that the agencies have entered into a Memorandum of Understanding, renewing their collaboration to reduce the occurrence of foodborne illness in retail and foodservice establishments. The stated purpose of the partnership is to “help increase the consistency and capacity of retail food protection programs across the country, promote a general culture of food safety, and facilitate continued communication between the FDA and CDC in order to assist state, local, tribal, territorial, and industry partners. https://www.adlawaccess.com/2022/10/articles/fda-and-cdc-agree-to-partner-to-reduce-foodborne-illness-in-retail-and-foodservice-establishments/ Kristi L. Wolff kwolff@kelleydrye.com (202) 342-8805 https://www.kelleydrye.com/Our-People/Kristi-L-Wolff Download the Ad Law Access App www.kelleydrye.com/News-Events/New…ind-Advertising See our Linktree for more information linktr.ee/KelleyDryeAdLaw Hosted by Simone Roach Produced by Jeff Scurry
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